Spicy gingerbread loaf is moist, slightly sticky, sweet and loaded with spicy goodness. This loaf needs nothing more than a nice, piping hot cup of coffee to accompany it. That’s it, don’t bother with butter or overly sweet icing. A dusting of confectioners’ sugar just for adornment.
Spicy Gingerbread Loaf
No need for prep pics this bread is easy to make as long as your eggs, buttermilk, and butter are room temperature you shouldn’t have any problems. I speak from experience on this one. The room temperature ingredients combine easier and help the loaf rise in the middle instead of sinking.
I just might have eaten most of this spicy gingerbread loaf all by myself. The temps are finally cooling off here and I’m ready for the holidays. Please don’t judge me! The deep robust flavor of unsulphured black strap molasses is at its best in this loaf.
So pour yourself (and a guest if you are so inclined to share) a cup of your favorite hot beverage and sit down to a slice of spicy gingerbread loaf HEAVEN!
- 1½ cups all-purpose flour
- 1 tablespoon ground ginger
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon fresh ground nutmeg
- ½ cup buttermilk, room temperature
- 1½ teaspoons vanilla extract
- ½ cup butter, at room temperature
- ¾ cup packed dark brown sugar
- ½ cup unsulphured black strap molasses, robust
- 2 large eggs, at room temperature
- Heat oven to 350°F and arrange a rack in middle. Prepare a 9x5 loaf pan with butter, dust with flour or use baking spray.
- Combine flour, ginger, baking soda, cinnamon, salt, allspice, cloves and nutmeg in a medium bowl. Whisk to aerate and combine; set aside. In a measuring cup, stir together buttermilk and vanilla until combined.
- Combine butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light in color and fluffy and forms small peaks, about 5 minutes.
- Beat in molasses until well combined then add eggs, one at a time, beating after each addition until well incorporated.
- Scrape bowl and paddle (mixture will look a little curdled). Add one third flour mixture beating on low speed just until flour is incorporated. Add half buttermilk mixture until it's smooth. Add another third of the flour mixture. Add remaining buttermilk and mix until incorporated. Turn off the mixer and hand stir the remaining flour mixture just until incorporated and smooth. DO NOT OVER MIX.
- Pour into prepared pan.
- Bake for 45 minutes, or until a toothpick inserted in the middle comes out clean and cake pulling away from sides of of the pan.
- Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.
Per Serving % Daily Value*
Total Fat 11.7g 15%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 69mg 25%
Sodium 309mg 13%
Potassium 339mg 7%
Total Carb 47.1g 16%
Dietary Fiber 0.8g 3%
Vitamin A 13% · Vitamin C 0%
Calcium 5% · Iron 12%
*Based on a 2,000 calorie diet
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Recipe inspired by TheViewFromGreatIsland